i would also vote for a dunkel. very forgiving. no big deal if it fades into a schwarzbier. loaded with flavor. also nice headed in to the winter, be ready for first of march. then follow this up with a good dopplebock for easter.

My first lager ( last January ) was a Munich Helles and I got a silver at NHC. Your results may vary (i.e. Gold ).

Temp control, big yeast pitch, O2, and time/patience. I also use a method that I heard from Jamil Zainasheff about letting the wort sit overnight at fermentation temp, transferring to another vessel, hitting it with O2 and pitch the yeast. I was amazed at how much break material formed just overnight in the first carboy. It is now a method I use with all my lagers. I pitch cold ( 44 F ) and let it free rise to 50 F and hold it there.

My first lager ( last January ) was a Munich Helles and I got a silver at NHC. Your results may vary (i.e. Gold ).

Temp control, big yeast pitch, O2, and time/patience. I also use a method that I heard from Jamil Zainasheff about letting the wort sit overnight at fermentation temp, transferring to another vessel, hitting it with O2 and pitch the yeast. I was amazed at how much break material formed just overnight in the first carboy. It is now a method I use with all my lagers. I pitch cold ( 44 F ) and let it free rise to 50 F and hold it there.

Good luck!

That is pretty standard for the German brewers. Maybe Kai can say if they all do it. Might be something to try.

Good show on the Silver.

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Jeff RankertAnn Arbor Brewers GuildAHA Governing Committee BJCP NationalHome-brewing, not just a hobby, it is a lifestyle!

for a standard 1.050ish lager the slurry from a gallon starter would not be too big! You will have the best results following the advice above, chill down to ~44-46, aerate big and pitch. Let it settle out ~48-50.